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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Let’s See Your Carving Set, Traditional of Course
- Thread starter Rob47
- Start date
screened porch
Basic Member
- Joined
- Feb 19, 2012
- Messages
- 18,745
I don't buy these anymore, unless they're very nice and very cheap, or unusual in shape or brand.
My brother has Grampa's Henkels set, and I gave Dad's American Cutlery Company to my niece.
I still have enough of them, even as I moderate my veganism.
Crown Cutlery Co (celebrated) shining on top. That's baking soda in the top tray because I think those handles are celluloid. Except the dark one feels like bakelite to me.
My brother has Grampa's Henkels set, and I gave Dad's American Cutlery Company to my niece.
I still have enough of them, even as I moderate my veganism.
Crown Cutlery Co (celebrated) shining on top. That's baking soda in the top tray because I think those handles are celluloid. Except the dark one feels like bakelite to me.
- Joined
- Nov 26, 2012
- Messages
- 537
This will probably be total blasphemy to any real chef but I've gotten so used to just using these 2 for all my cooking that I also just use them for carving as well. Kind of like I work as a professional designer/illustrator but I was so broke when I started out I couldn't afford a mouse for my laptop so I got so used to doing everything with the trackpad that that is still what I use now.
I made these a couple years ago because I wanted to try some Japanese-style chef knives but didn't want to spend the $$$. Now they're about all I use in the kitchen. 1084 steel, wa-style construction, Wenge bolsters, stacked birch bark with red fiber spacer, and spalted tamarind.
I made these a couple years ago because I wanted to try some Japanese-style chef knives but didn't want to spend the $$$. Now they're about all I use in the kitchen. 1084 steel, wa-style construction, Wenge bolsters, stacked birch bark with red fiber spacer, and spalted tamarind.